Traditional Cornish pasty

Makes 4

400g plain flour
100g chilled butter or margerine
100g chilled lard
pinch of salt
cold water for mixing

for the filling

450g beef skirt
1 large onion finely chopped
200g swede, peeled and sliced into small pieces
200g potatoes, peeled and sliced into small pieces
salt and pepper
Salted butter or clotted cream

Preheat oven at 180c, make pastry first, and while it is resting prepare filling

Make pastry as normal and then put in fridge for 30 minutes to rest.

To make the filling

Peel and finely slice the potatoes, onions and swede. Slice the beef into small very thin pieces.

To make the pasty

Cut the pastry into 4 pieces and roll each piece onto a lightly floured surface. Each piece should be circular 20 to 25cm in diameter and about 3 - 4mm
thick,place a plate on the pastry and cut around it for a neat circle.

Layer equal amounts of vegetables in the centre of each pasty, the meat goes on the top, add a knob of butter or dollop of cream to each one, then season each one with salt and pepper.

Brush the edges with water, fold one side to make a half moon or D shape, and then crimp edge together between forefinger and thumb of one hand and forefinger of other to create a seal along the side of the pasty (not across the top of the pasty).

Place on a baking tray, brush with milk or beaten egg glaze, and cook for an hour until the pastry is golden brown and filling cooked through.